Potato casserole with mushrooms

Casserole is a favorite dish for many. The combination of potatoes and mushrooms is perfect for lovers of lean food and a healthy lifestyle. By combining certain components, you can achieve certain combinations and benefits from the dish. The casserole can serve as an independent dish, but also becomes an excellent side dish for meat dishes.

This dish can be prepared from both fresh and dried and even salted mushrooms. The principle is simple - the products are laid out in layers and baked. You can read a more detailed description below.

Classic recipe

Pay attention to classic recipes. Casserole with champignons and potatoes in the oven at home is prepared using the following ingredients:

mushrooms – 500 g;
potatoes – 5 pcs.;
garlic – 4 cloves;
onions – 2 pcs.;
salt and spices - to taste;
vegetable oil – 20 ml;
cream 10% – 200 ml;
eggs – 2 pcs.

Classic recipe for casserole with champignons and potatoes in the oven.
The cooking process consists of the following steps:

Wash the mushrooms, dry on a paper towel, cut into thin slices. Place the champignons in a frying pan, add oil, salt and fry over medium heat.
Peel the onion, cut into medium pieces and add to the frying pan with the mushrooms.
Peel the garlic, chop it and fry it along with the champignons and onions. The ingredients should take on a golden color.
Cut the peeled potatoes into small cubes and boil in salted water.
Break the eggs into a bowl, add salt and pepper. Beat them until smooth, then add cream and mix everything.
Take a baking dish, cover with foil and grease with oil. Place champignons with garlic and onions in the first layer, and potatoes on top. Pour cream sauce over everything.
Place the dish to bake for 20-30 minutes at +180°C.
Remove the casserole, leave for 3-5 minutes, cut into medium pieces and serve.

How to cook potato casserole with champignons and cheese crust.

Cooking potato zrazy in the oven

And let's immediately move on to a more complex recipe in which we will make Blanche sauce. We'll bake everything in the oven. I am sure you will appreciate the taste of the finished dish.

Ingredients:

Mushrooms – 450g.
Potatoes - 1 kg.
Onions – 1 pc. big head
Mushroom broth - 1 tbsp.
Vegetable oil – 100ml.
Olive oil – 2 tbsp.
Flour – 1 tbsp.
Salt - to taste

Sauce Blanche:

Carrots – 1 pc.
Onions – 1 pc.
Flour - 2 tbsp.
Mushroom broth - 2 tbsp. (you can use any vegetable or just water)
Dill, parsley - to taste
Vegetable oil - 40g.
Salt, pepper - to taste

1. Cut the champignons and boil in water until tender. Drain the broth into a container, do not pour it out, it will come in handy. Chop the onions, mushrooms and grind everything in a blender. Place the resulting mass in a frying pan heated with vegetable oil and lightly fry.

2. While the mushrooms are roasting, puree them. Peel the pre-boiled potatoes in their jackets. Add mushroom broth, olive oil and puree. Combine the puree with flour and knead the dough. You should get a plastic warm mass.

3. Form zrazy. Wet your hands with water, take a small amount of dough, make a flat cake, put the filling in the center and bring the edges together.

4. Shape into an oval patty. Place the finished ones on a baking sheet greased with vegetable oil.

5. Place the sheet in an oven preheated to 190 degrees for 20 minutes.

6. While the zrazy are baking, prepare Blanche sauce. Place carrots and onions chopped in a blender into a frying pan heated with vegetable oil. Sauté for 2-3 minutes. Add a tablespoon of flour and fry for another minute.

Add mushroom broth, salt and pepper, add herbs, stir. Bring to a boil, turn off and let stand for a while. Ready.

7. Remove the baking sheet from the oven, transfer the zrazy to a serving dish.

Serve hot with sauce.

Bon appetit!

Description of preparation:

A tasty and satisfying simple dish - potato casserole with champignons - is very easy to prepare. You can, of course, serve mashed potatoes and fried mushrooms separately, but this is so banal. But if you prepare a casserole from the same ingredients, lunch or dinner will become somewhat festive. You will spend half an hour more time cooking, but you will get indescribable pleasure. And one more thing: you can use leftover mashed potatoes from yesterday's lunch or dinner. The recipe for potato casserole with champignons is in front of you, read and cook! Purpose: For lunch / For dinner Main ingredient: Vegetables / Potatoes / Mushrooms / Champignons Dish: Baking / Casserole

Potato casserole with champignons and cheese crust

Use another recipe that uses cheese as an additional ingredient. Thanks to it, the dish turns out to be especially appetizing due to the golden brown crust. The casserole itself turns out very tasty and juicy. To prepare, take the following products:

champignons – 400 g;
potatoes – 5 pcs.;
onion – 1 pc.;
vegetable oil – 25 ml;
garlic – 2 cloves;
hard cheese – 150 g;
cream 15% – 200 ml;
egg – 2 pcs.;
salt and spices - to taste.

Step-by-step cooking process:

First you need to peel and cut the potatoes into medium cubes, and then boil until half cooked. To do this, after the water boils, hold it for 10-15 minutes.
Peel and chop the onion, fry in vegetable oil until golden brown.
Boil the washed mushrooms until half cooked, and then add to the sautéed onions and fry. At the end, add salt and pepper, as well as garlic squeezed through a press.
Take a baking dish, grease with vegetable oil and place half of the potatoes in the first layer. Then spread the mushrooms with onions and garlic on top. The remaining potatoes are laid out on top.
Whisk eggs and cream in a bowl until smooth. Pour the resulting sauce over the ingredients in the mold.
Grind the cheese and sprinkle it over the workpiece. To ensure that the crust becomes golden brown and does not burn, first bake the dish covered with foil for 20 minutes. Then open the casserole and leave for another 5-7 minutes. The dish is prepared at a temperature of +180°C.

To make the cheese crust especially appetizing when preparing this dish, use Mozzarella. This type of cheese is best suited for baking.

How to cook lean potato casserole with mushrooms.

Step-by-step recipe for cooking zraz in a frying pan

The information age we live in is very fast-paced. There's a lot to do. Work at home, home garden, if children, then homework and school. Time flies so that you don't notice it. We often eat in canteens, on the go, in the car... But even at this pace, you always want something tasty, homemade and as fast as possible. The following recipe is just like that, simple and delicious.

Ingredients:

Potatoes - 8 pcs.
Champignons - 500g.
Onions – 2 pcs.
Flour - 3 tbsp.
Eggs - 1 pc.
Sunflower oil - for frying
Salt, black pepper - to taste

1. Peel the potatoes and boil them in slightly salted water. Mash in a bowl until pureed. Add egg, flour, salt, pepper

and knead the dough with your hands until it becomes plastic.

2. Finely chop the champignons and onions, fry them in a frying pan with vegetable oil until the mushrooms are ready.

3. Form zrazy. To do this, wet your hands, take a small amount of warm dough, knead it into a flat cake shape, put the filling in the center and bring the edges together.

4. Shape into an oval patty.

5. Roll in flour and fry in a frying pan heated with oil. Fry on both sides until golden brown.

Best served hot with sour cream.

Bon appetit!

Potato casserole with dried mushrooms and bacon

A delicious casserole can also be prepared from dried mushrooms. The dish turns out no less tasty than fresh. Try it yourself!

Ingredients:

kilogram of potatoes;
1 carrot;
dried mushrooms to taste;
bulb;
200 grams of bacon;
200 grams of grated cheese;
150 grams of fat sour cream;
salt and seasonings to taste;
vegetable oil.

Cooking process:

Soak dried mushrooms in hot water and leave them for a couple of hours. After this, the now cooled water needs to be drained and the mushrooms washed. Boil them in salted water for one hour. Then drain the liquid and dry slightly. Fry with a little oil.

2. Boil the potatoes in salted water until tender. Cut into slices about 1 centimeter wide and place half the amount of potatoes in the first layer on a greased baking sheet.

3. Cut the onion into small pieces, grate the carrots. Fry them in oil until cooked. Salt and season. Cover the potato layer with the resulting mixture.

4. Now you need to lay out the mushrooms.

5. Cover the mushrooms with bacon, cut into random pieces.

6. Cover with the rest of the chopped potatoes, add salt and spices.

7. Pour sour cream so that each piece of potato is coated with it. Place the dish in the oven and bake at 190 degrees for about half an hour.

8. Once ready, it is better to let the dish stand in the turned off oven for 15-20 minutes.

Lenten potato casserole with mushrooms

Pay attention to the culinary recipe for Lenten casserole with mushrooms. This dish is low in calories, but still tasty. To prepare it, take:

potatoes – 1 kg;
mushrooms – 500 g;
onions – 3 pcs.;
tomatoes – 2 pcs.;
spices and salt - to taste;
olive oil – 3 tbsp. l.;
fresh herbs - 1/2 bunch.

Cooking process:

First you need to wash the potatoes, and then boil and peel them. Then cut it into cubes.
Cut the washed mushrooms into plastic pieces.
Peel the onion, cut into rings and fry together with mushrooms in olive oil until golden brown. Be sure to salt and pepper the ingredients.
Wash and chop the greens.
Cut the tomatoes into half rings.
Place half of the potatoes in the pan. Then make a layer of mushrooms and onions, sprinkle everything with herbs. Top with tomatoes and remaining potatoes.
Place the dish in an oven preheated to +180°C. Cooking time – 20-25 minutes.

You can use red and yellow bell peppers when preparing this dish. Cut it into thin rings and place them on the tomatoes.

Casserole with potatoes, chicken, mushrooms and sour cream.

Ingredient Selection

Mushrooms. Absolutely any mushrooms, champignons, as in our case, porcini or wild mushrooms, are suitable for this casserole. Take the ones you like best. The main thing is to prepare them correctly, because some take 15 minutes, while others take about an hour. It's all individual. The main thing is that they are of high quality and fresh, so buy such a product only from trusted people.
Cheese. You can use any hard cheese, but mozzarella cheese is considered the best option for such dishes. After cooking in the oven, it does not harden or become rubbery, but it melts well and does not spread.

Casserole with sour cream

Champignons in the oven with grated potatoes and sour cream turn out very filling and tasty. To prepare the dish, take:

potatoes – 6 pcs.;
onions – 3 pcs.;
sour cream – 200 ml;
champignons – 350 g;
cheese – 200 g;
spices and salt - to taste;
vegetable oil – 3 tbsp. l.

Cooking process:

Peel the onion and cut into half rings. Fry it in vegetable oil until it turns golden brown.
Cut the mushrooms into medium cubes and add to the onion to fry. Be sure to season these ingredients with pepper and salt.
Peel the potatoes and chop them on a medium-mesh grater.
Grease the molds, place half the potatoes in it and add salt. Make a sour cream mesh, and then lay out the mushrooms and onions. Pour sour cream over them. Place the remaining potatoes on top and sprinkle with grated cheese.
Cook the dish at +180°C for 30 minutes.

How to cook casserole with potatoes, chicken and champignons

Potato and mushroom casserole in the oven

1. Peel the potatoes and rinse under running water. Cut large potatoes into four parts and place them in a pan with purified water for cooking. Cook the tubers until fully cooked.

2. While the potatoes are cooking, let's make the filling. Peel the onion and chop it very finely. You can grate the onion using a grater with medium holes.

3. We also wash the champignons under running water, remove excess moisture with a paper towel and chop them very finely.

4. Place butter in a frying pan and melt it over low heat.

5. Once the butter has melted, place the chopped champignons and onions in the pan. Mix well and cover with a lid. Simmer the contents of the frying pan over low heat for no more than 7 minutes. During this time, the volume of the champignons will decrease by half and mushroom juice will appear. Now remove the lid from the pan and continue to simmer for another 5 minutes over medium heat, stirring from time to time. As soon as half of the liquid from the mushrooms has evaporated, you can remove the pan from the heat. Leave the stewed champignons to cool completely.

6. While the champignons and onions are stewing, let’s simultaneously take care of the potatoes, which have just been cooked. It must be turned into a soft and airy puree. We do this using an ordinary potato masher or blender (at the discretion of the housewife). During pureeing, immediately add sour cream (reserve some of the sour cream for greasing). If you or your family doesn't like sour cream, you can make puree by adding a little warm milk or butter. You can also add to the puree the broth in which the potatoes themselves were boiled.

7. The puree is ready, you can begin to form the casserole itself. Grease the baking dish with vegetable oil. It is better to use a springform pan, as a result the casserole will be easier to get out, and the casserole itself will look like a festive cake. Place half of the prepared puree into the mold and, using a spoon, carefully level it over the entire bottom.

8. Grate hard cheese on a grater with small holes. Divide the grated cheese into two parts. Place one part in a frying pan with the cooled mushrooms and mix well so that the cheese is evenly distributed.

9. Place the cheese and mushroom mixture with onions in the mold as a second layer on mashed potatoes. Level over the entire surface. The mushrooms will give some of their juice to the lower potato layer, which will become even tastier and more aromatic.

10. Place the remaining mashed potatoes on top of the second layer as a third layer. Use a spoon to smooth it out.

11. Now grease the entire surface of the potato-mushroom casserole with the remaining sour cream.

12. Rinse the greens in cool water, remove excess liquid with a paper towel and chop it finely. To prepare the casserole, you can use any herbs you like (dill, parsley). We also finely chop the garlic. You can put it through a press. Distribute the chopped herbs and chopped garlic evenly throughout the sour cream layer.

13. And the final touch - sprinkle the remaining second part of the grated cheese over the entire surface of the casserole.

14. Place the casserole dish in an oven preheated to 180°C for 30 minutes. It is advisable to place the form on the lowest crossbar, leaving an empty baking sheet on top. This will prevent the top cheese layer from drying out too much. The heat will be evenly distributed throughout the oven and the casserole will not burn. Remove the finished casserole from the oven and leave it in the pan until it cools completely. To prevent the finished dish from losing its shape and falling apart, it can be placed in the refrigerator for several hours.

15. Casserole with potatoes and mushrooms, cooked in the oven, can be easily removed from the pan when cooled. It is very easy to cut and does not lose its festive appearance. The casserole can be eaten either chilled or warm by heating it in the microwave.

16. Potato and mushroom casserole in the oven is ready! The dish is so versatile that it will become a fairly frequent guest on your table, because the casserole can be eaten for breakfast, lunch, and dinner. She will definitely gather all family members at the table. It turns out that to create home comfort, you need very little: delicious food and a great mood. Bon appetit!

Casserole with potatoes, chicken and champignons

If you want to feed your family or guests heartily and surprise them with the special taste of the casserole, prepare it with the addition of chicken and nutmeg. Full list of ingredients:

mushrooms – 300 g;
potatoes – 700 g;
onion – 1 pc.;
hard cheese – 150 g;
salt and pepper - to taste;
chicken fillet – 600 g;
nutmeg – 1 teaspoon;
sunflower oil – 3 tbsp. l.

Process for preparing the casserole:

Take the chicken fillet and cut into strips 1-1.5 cm thick.
Boil the champignons in salted water, then cut into slices.
Peel the potatoes, cut into cubes and boil until tender, and then make mashed potatoes from them.
Cut the onion into half rings and fry until golden brown.
Grate the cheese on a coarse grater.
Grease a baking dish with oil. Place chicken fillet on the bottom, pepper and salt. Then make a layer of half the mashed potatoes and season with nutmeg. Place mushrooms on top, then onions, remaining potatoes.
Bake the dish for 30 minutes at +180°C, then remove it, sprinkle with cheese and bake for another 10 minutes.

When preparing this dish, you can use minced meat rather than fillet.

In this case, it will need to be fried along with the onion. Use about 500g minced chicken. Be sure to pepper and salt it while frying.

Potato zrazy with mushrooms and onions

It sometimes happens when the potato variety is unsuitable, the zrazy pieces fall apart and there is no way to mold them, or they begin to fall apart during the frying process. Try adding a little starch, see how to do this below.

Ingredients:

Potatoes - 5 pcs.
Champignons - 500g.
Onions - 2 pcs.
Garlic - 3 cloves
Flour - 3 tbsp.
Starch - 1 tbsp.
Egg - 1 pc.
Salt, pepper - to taste
Vegetable oil - for frying
Breadcrumbs - for coating

1. Wash raw potatoes, peel, cut into pieces and boil until tender.

2. Peel the champignons from the film on the caps and finely chop.

3. Finely chop the onion.

4. Crush the garlic with the flat of a knife and chop finely.

5. Mash the potatoes until pureed, add salt, flour, starch and raw egg. Mix everything with your hands until smooth.

Starch is needed to prevent the zrazy from falling apart.

6. Prepare the filling. In a frying pan heated with oil, fry the onion until soft, then add the mushrooms. When the mushrooms and onions are browned, add the garlic. Mix everything well and remove from heat. Ready.

7. Prepare zrazy. Make a small flat cake from a small amount of potato dough, put a little filling in the center, fold it in half and form an oval patty.

Do this with wet hands, so the puree will stick less.

Roll in breadcrumbs and place in a heated frying pan with vegetable oil.

8. Fry on both sides over medium heat until golden brown.

Serve hot with sour cream.

Bon appetit!

Recipe with photo

Step 1. Prepare the products and start cooking. First you need to boil the potatoes until tender.

Step 2. While the potatoes are boiling, you can chop the champignons. Any other mushrooms are also suitable for this recipe. You can even add fried minced meat or sautéed vegetables. If you have a lot of potatoes, then prepare an unusual lasagna.

Step 3. And we begin to prepare the sauce a la bechamel. Melt the butter, chop the garlic and fry for 1 minute. The same sauce is used in the recipe for casserole with potatoes and meat.

Step 4. Add flour, fry a little until dark and dilute with warm milk. It is recommended to pour it in a thin stream, but you don’t always have the patience for this. Therefore, it is better to take a whisk and get rid of lumps during the cooking process.

Step 5. The sauce will be thick, you need to add champignons to it. The mushrooms will still give juice when stewing. Control the thickness; if the sauce is too thin, the potato nests will fall apart during baking. This delicate julienne can also be served in eggplant.

Cutlets made from mashed potatoes stuffed with salted mushrooms and cheese

An excellent recipe for a dish that can be used on fasting days and for a regular meal.

You will need:

Potatoes, boiled – 6 pcs.
Marinated (salted) mushrooms – 200 gr.
Egg.
Cheese – 100 gr.
Butter – 30 gr.
Flour - 3 large spoons.
Semolina -3-4 tablespoons.
Dill - several sprigs.

How to cook:

Boil the potatoes and mash them. Add egg and butter to it.
Grate the cheese into fine crumbs, add to the puree, and stir thoroughly.
Add flour, chopped dill, mix again until smooth. The dough will become soft and sticky.
Chop the marinated mushrooms into small cubes.
Place semolina on a plate. Take a couple of spoons of dough and form into a flat cake. Place the filling in the center. Pinch the edges of the flatbread on all sides to form a cutlet.
Transfer the workpiece to a plate with semolina. Sprinkle on all sides.
Cook semi-finished products for about 5-6 minutes on each side until nicely browned.

Recipe for grated potato casserole with mushrooms

Ingredients:

500 g champignons,
3 potatoes,
50 g butter,
2 onions,
200 g sour cream,
4-5 tablespoons breadcrumbs,
5-6 eggs,
1 tablespoon vegetable oil,
100 g cheese (any kind),
1 bunch of dill,
pepper,
salt.

Peel the onion, wash and cut into rings. Grate the cheese on a coarse grater. Beat the eggs. Wash and chop the dill greens. Grate the potatoes on a coarse grater. Wash the champignons, peel, finely chop, mix with onion, salt, pepper and fry in butter for 3 minutes, then add sour cream and simmer for another 3 minutes. Mix stewed mushrooms and onions with breadcrumbs and beaten eggs. Place the grated potatoes in a pan greased with vegetable oil, place the mushrooms on it, sprinkle with grated cheese and bake in a moderately preheated oven for 10 minutes. Place the casserole of grated potatoes with mushrooms on a dish, cut into portions, sprinkle with dill.

Potato cutlets with mushroom gravy

Very tasty lean potato balls with amazing mushroom sauce.

Take:

Potatoes – 6-7 tubers.
Egg.
Butter – 50 gr.
Flour – 2 large spoons.
Breadcrumbs – 100 gr.

For mushroom sauce:

Mushrooms (champignons) – 100 gr.
Sour cream, full fat (or cream) – 350 gr.
Bay leaf – 2 leaves.
Parsley – 2 sprigs.
Sunflower oil – 30 ml.
Butter – 30 gr.
Salt, ground pepper, peas, dill - to taste.

Step by step recipe:

Start cooking by boiling the potatoes. Peel the tubers, divide into parts, and place in a pan of boiling water. Cut randomly into cubes, slices, not large, so that the potatoes cook faster.

To make the puree tastier, and the taste of the dish itself depends on this, throw parsley sprigs, bay leaves, a couple of allspice peas, and salt into the pan. Cook the vegetable until done. Then drain the broth and cool the potatoes.

At the same time, make the gravy. Cut the mushrooms into large slices or cubes.

Chop the onion into large cubes as well.

Add a couple of tablespoons of oil to the pan and add the chopped onion. Sauté until lightly browned, then transfer to a plate.

Instead of onions, add champignons. Fry until the liquid has evaporated.

When the mushrooms are browned, add the fried onions.

Season the filling with salt and pepper. If you like the taste of coriander, add it, the gravy will become tastier. Put in butter. Stir, cook for 3-4 minutes over moderate heat.

To prepare the sauce, place the sour cream in a bowl, add the garlic passed through a press. The sauce can be prepared from sour cream alone, or by adding a little cream to it. If you like a delicate creamy taste without sourness, make the gravy with cream alone.

Salt the sauce to taste. Pour into a frying pan and stir. Wait until it boils and immediately turn off the burner. The gravy should not boil.

Transfer cooled potatoes to a bowl. Use a masher to turn it into a puree.

Add oil, beat in the egg. Stir the puree thoroughly.

Add flour, mix contents thoroughly.

Form the potato dough into oval patties.

Roll in breadcrumbs.

Place in a frying pan in hot fat.

Make the fire power slightly below average. Fry slowly until a golden crust appears on the bottom side.

Turn the pieces over and continue frying the potato balls until they are nicely browned on the back side.

And this is the result of your efforts.

Place the cutlets on a plate and pour over the mushroom gravy. Bon appetit!

How to cook a casserole of boiled potatoes and minced meat with mushrooms

Family casserole

400-500 g minced beef
100 g of any fresh mushrooms
1 sweet green pepper
4-5 potatoes
1 onion
300 ml beef broth
2 tbsp. spoons of tomato paste
2-3 tbsp. spoons of milk
1 teaspoon Worcestershire sauce
1 teaspoon chopped basil
vegetable and butter, pepper and salt - to taste

Before preparing the potato and mushroom casserole, fry the chopped onions and sweet peppers for a few minutes in vegetable oil. Then add the minced meat and fry the mixture until almost done. Add the chopped mushrooms and simmer the mixture until the mushrooms soften. Add tomato puree, Worcestershire sauce, broth, basil, salt and pepper and gradually bring the resulting mass to a boil. Reduce heat and simmer for another 20 minutes.

Boil the potatoes for 20 minutes in salted water until softened. Drain the water, mash the potatoes with a fork, add butter and hot milk. Whisk the puree until smooth.

Place the meat mixture in the pan, top it with mashed potatoes and smooth it out with a fork. Bake boiled potato casserole with mushrooms in the oven for 20 minutes until golden brown.

Potato zrazy with mushrooms and chicken

I’m not afraid to say that chicken is the most popular bird. It can be found in the cuisine of peoples all over the world. And, of course, it is also present in potato zrazy. Moreover, the taste turns out to be very good.

Ingredients:

Potatoes - 2 kg.
Chicken fillet – 400g.
Champignons – 300g
Onions – 3 pcs.
Egg – 1 pc.
Flour - 10 tbsp.
Salt, black pepper - to taste
Vegetable oil - for frying

1. Peel the potatoes and boil until tender in slightly salted water.

2. Finely chop the onion.

3. Cut the chicken fillet into very small pieces. The smaller the better.

4. Cut the champignons into small cubes.

5. Heat a frying pan with vegetable oil and fry the onion until soft. Add chicken and cook over medium heat, stirring, for about 3 minutes. Add mushrooms to the pan. Add salt, pepper, stir and simmer under the lid closed for another 5 minutes.

6. When the potatoes are cooked, drain the water and mash them with a potato masher. Cool, beat in a raw egg and mix, adding salt if necessary. Add flour and knead the potato dough with your hands.

7. Form zrazy. The dough should be warm. Wet your hands with water, take some dough, make a small cake, put the filling in the center and bring the edges together. Shape into a nice, oval patty. Roll in flour.

8. Fry in a frying pan with vegetable oil on both sides until golden brown.

Serve hot. Classic way of serving with sour cream.

Bon appetit!

Boiled potato casserole with meat and mushrooms in the oven

Amateur casserole

700-800 g of any minced meat
600 g champignons
300 g boiled potatoes
1 sweet green pepper
1 sweet red pepper
300-400 g feta cheese
450 ml cream
1 tbsp. spoon of herbs
vegetable oil, pepper and salt - to taste

To prepare a casserole of boiled potatoes with mushrooms, fry the minced meat until cooked. Cut the champignons into halves, sweet peppers into strips, add to the minced meat and simmer the mixture for 5 minutes. Then add cream, spices, salt and pepper. Crush the potatoes and put them in the mold (whole). Place the resulting mixture in the mold on top of the potatoes, smooth it out and cover with a lid. Bake in the oven for 20 minutes at 200°C. Cut the cheese into pieces, place in the pan and bake for another 20 minutes.

Cutlets stuffed with mushrooms and eggs

cutlets with mushrooms and eggs - a hearty dish with a classic filling that will appeal to all lovers of original treats. In this version, eggs are hard-boiled, grated or cubed and mixed with fried mushrooms. From the specified amount of products, approximately 6-8 medium-sized cutlets are obtained.

Ingredients:

mushrooms – 600 g;
mashed potatoes – 1 kg;
hard-boiled eggs – 3 pcs.;
raw egg – 1 pc.;
flour – 2 tbsp. l.;
salt, oil for frying;
dill – 20 g;
breading

Preparation:

Finely chop the mushrooms, fry until tender, add salt and cool.
Add chopped eggs and dill.
Beat an egg into the puree, add flour, form into flat cakes, and fill with filling.
Bread potato cutlets with egg and mushrooms in breadcrumbs.
Fry on both sides.